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Classic Puerto Rican Vegan Sofrito with Aji Dulce peppers

Classic Puerto Rican Vegan Sofrito with Aji Dulce Peppers

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Prep Time 20 minutes
Total Time 20 minutes
Course Condiment, Recipe Component
Cuisine Puerto Rican
Servings 3 cups of sofrito

Equipment

  • High-speed blender or food processor A food processor with a wide bowl works best for controlling texture, but a good blender (like a Vitamix or Ninja) will do just fine.
  • Cutting board and sharp knife You’ll be chopping quite a few vegetables.
  • Glass jars or ice cube trays For storing your finished sofrito. Ice cube trays are perfect for portioning.
  • Spatula or spoon To scrape down the sides of your processor or blender.

Ingredients
  

  • 1 large green bell pepper seeded and chopped
  • 1 large red bell pepper seeded and chopped
  • 6-8 aji dulce peppers seeded; do not confuse with habaneros—they look similar but are sweet, not spicy
  • 1 large yellow onion chopped
  • 1 head of garlic about 10-12 cloves, peeled
  • 1 bunch cilantro including stems
  • 1/2 bunch culantro also known as recao; if unavailable, use extra cilantro
  • 4-5 scallions roots trimmed
  • 1 tablespoon olive oil optional, for smoother blending
  • Salt to taste optional; some prefer to keep it salt-free until cooking

Optional additions:

  • 1 Roma tomato for a wetter blend (use sparingly)
  • 1 tablespoon apple cider vinegar if storing longer

Instructions
 

Prepare Your Ingredients

  1. Start by washing all your produce thoroughly. Remove the seeds and stems from the bell peppers and aji dulces. Roughly chop everything into chunks, especially if you're using a blender.

Load Your Processor or Blender

  1. Add the garlic, onion, peppers, scallions, cilantro, and culantro into your blender or food processor. If using a blender, you may need to add a splash of olive oil or water to help everything blend smoothly.

Pulse, Don’t Puree

  1. You want a chunky but unified texture—think pesto, not smoothie. Pulse in short bursts, scraping down the sides as needed. This step is essential to achieve that rustic, home-style feel that defines a traditional Puerto Rican sofrito.

Taste and Adjust

  1. While this is a base and not meant to be eaten on its own, you can taste for balance. If it's too herbaceous, a small tomato can mellow it. If you like a tang, a dash of vinegar might help. But remember: this is meant to be cooked with.

Store Properly

  1. Transfer your sofrito to airtight jars or portion it into ice cube trays. Freeze the trays, then transfer the cubes into a freezer-safe bag. Each cube is about one tablespoon—perfect for dropping into a hot pan when needed.
  2. Sofrito keeps in the fridge for about 1 week and in the freezer for up to 6 months.